Soft Snickerdoodles

Soft Snickerdoodles

Scroll to find recipe and step by step instructions.

Serving Size:

  • approximately 12 cookies

Measurements:

  • 1 cup browned butter (226 grams)

  • 1 cup white sugar

  • 1/4 cup packed brown sugar

  • 1 egg

  • 2 tsp vanilla

  • 2 tbsp cornstarch

  • 1 tbsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 1/2 cup all-purpose flour

Cinnamon Sugar

  • 1/2 cup sugar

  • 2-3 tbsp cinnamon

Step By Step

  • Step 1

    • Preheat oven to convection 350 degrees fahrenheit.

    • Beat room temperature butter in your mixing bowl until it turns an off-white color (2-3 minutes).

  • Step 2

    • Add in white sugar and brown sugar.

    • Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

  • Step 3

    • Add your egg.

    • Mix in vanilla.

  • Step 4

    • Add flour, baking soda, cornstarch, baking powder, and cinnamon to form your dough.

  • Step 5

    • Make cinnamon sugar mixture.

  • Step 6

    • Use a 1/3 cup scoop and roll in cinnamon sugar mixture. Then place a single ball of dough on baking tray.

  • Step 7

    • Bake cookies for 9-11 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside

  • Step 8

    • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

  • Step 9

    • Store in fridge for up to 12 days or store at room temperature for 10 days!

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Cornbread Cookies (Crumbl Copycat)